A tropical twist on an old favorite

Homemade shortcakes are easy and impressive, plus they just scream summer! Grab those pineapples that are just coming into season for a fun tropical twist!

Shortcakes are a great go-to dessert when entertaining a crowd. They come together quickly and easily, plus they have a great comfort food feel to them. I love the addition of pineapple for these. It makes a fun twist for a summer cookout.

Caramelized pineapple shortcakes recipe

Yields 8-9

Ingredients:

For the shortcakes:

2 cups flour

1/4 cup sugar

1/8 teaspoon salt (pinch)

2-1/2 teaspoons baking powder

1 stick unsalted chilled butter, cut into small cubes

3/4 cup heavy cream

2 egg yolks

1/4 teaspoon vanilla extract

For the pineapple:

1 large pineapple, rind and core removed, diced

2 tablespoons butter

1/2 cup packed brown sugar

3/4 cup white sugar

For the whipped cream:

1 cup heavy cream

1/3 cup powdered sugar

2 tablespoons rum (optional)

Directions:

Preheat oven to 400 degrees F.

In a large bowl, whisk the flour, sugar, salt and baking powder together. Add the butter cubes and rub in with your fingers until all the butter cubes are completely mixed.

In a small bowl, add the cream, yolks and vanilla extract and mix until well combined. Add the cream mixture to the flour mixture and stir with a fork until just combined, don't overmix or your dough will be tough.

Just knead the dough three times to bring it together, don't overknead. Roll a rolling pin over the dough lump, one or two times in each direction, or until the dough is about 1-inch thick. Then cut out circles with a 3-inch biscuit cutter. This will make 8 to 9 shortcakes.

Place the shortcakes on a greased cookie sheet and bake until they are golden brown, 8-10 minutes.

Add all the pineapple ingredients to a large skillet over medium-high heat. Bring to a strong boil, stirring frequently. Allow to boil until the mixture has thicken into a rich caramel sauce with pineapple chunks, about 10 minutes.

In a stand mixer, add the whipped cream ingredients. Mix on high with the whisk attachment until stiff peaks form, about 4 minutes.

Once the shortcakes have cooled, fill with pineapple and whipped cream.